EP1833310B1 - Verfahren zur herstellung von nicht frittierten trockenen schnellkochnudeln - Google Patents
Verfahren zur herstellung von nicht frittierten trockenen schnellkochnudeln Download PDFInfo
- Publication number
- EP1833310B1 EP1833310B1 EP04804259A EP04804259A EP1833310B1 EP 1833310 B1 EP1833310 B1 EP 1833310B1 EP 04804259 A EP04804259 A EP 04804259A EP 04804259 A EP04804259 A EP 04804259A EP 1833310 B1 EP1833310 B1 EP 1833310B1
- Authority
- EP
- European Patent Office
- Prior art keywords
- process according
- mixture
- oil
- drying
- comprised
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000010411 cooking Methods 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 23
- 238000001035 drying Methods 0.000 claims abstract description 22
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 16
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 16
- 241000209140 Triticum Species 0.000 claims abstract description 16
- 235000021307 Triticum Nutrition 0.000 claims abstract description 16
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000012141 concentrate Substances 0.000 claims abstract description 8
- 229910000027 potassium carbonate Inorganic materials 0.000 claims abstract description 8
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 8
- 239000011780 sodium chloride Substances 0.000 claims abstract description 8
- 235000019830 sodium polyphosphate Nutrition 0.000 claims abstract description 7
- 239000011541 reaction mixture Substances 0.000 claims abstract description 4
- 238000010025 steaming Methods 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 3
- 238000004898 kneading Methods 0.000 claims abstract description 3
- 238000005096 rolling process Methods 0.000 claims abstract description 3
- 239000003921 oil Substances 0.000 claims description 18
- 235000019198 oils Nutrition 0.000 claims description 18
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 239000000654 additive Substances 0.000 claims description 7
- 240000003183 Manihot esculenta Species 0.000 claims description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 235000019482 Palm oil Nutrition 0.000 claims description 4
- 239000002540 palm oil Substances 0.000 claims description 4
- 229920001592 potato starch Polymers 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 239000008157 edible vegetable oil Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 244000061456 Solanum tuberosum Species 0.000 claims description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 2
- 239000007795 chemical reaction product Substances 0.000 claims description 2
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 claims description 2
- 238000002791 soaking Methods 0.000 description 6
- 239000000243 solution Substances 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 3
- 238000000643 oven drying Methods 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
Definitions
- the present invention concerns a process for the manufacture of non-fried instant cooking or soaking dry noodles.
- US4590083 discloses rapid-cooking noodles that are prepared used Kansui and a carbonate.
- US5500236 discloses a method of obtaining instant-cooking noodles.
- the objective of the process invention is to develop a process, wherein the obtained non-fried noodles have really for the consumer a fried taste, although prepared without any frying.
- the present invention concerns a process for the manufacture of non-fried instant cooking or soaking dry noodles, comprising the steps of :
- the specificity of the present invention is to make a pre-reaction in a wok or any other reactor. During this flavour reaction stage, at least 60 time more concentrated of ingredients in a solution were fried with flour in oil.
- the concentrate contains common ingredients used in noodle manufacturing, like mentioned above.
- the ratio in weight oil/wheat flour/concentrate is comprised between 1/1/1 and 3/2/10. Most preferably this ratio is 3/2/4.
- the oil used for this pre-reaction step can be any edible oil. Most preferably this oil is palm oil or palm olein, alone or in combination.
- the conditions of the pre-reaction are not critical. But, preferably the reaction is carried out at a pressure above atmospheric pressure. According to a preferred embodiment, the pressure is comprised between 2 and 6 bar. The duration of the reaction is normally comprised between 10 and 90 minutes. The higher the pressure in the system, the shorter the time reaction.
- the temperature for the pre-reaction is higher than 100°C. This temperature is comprised between 110 and 150 °C. Preferably, this temperature is comprised between 125 and 140°C.
- this concentrated flavouring agent is added in the conventional dough mixture comprising wheat flour, water, kansui solution and other additives.
- the amount of the concentrated flavouring agent used is normally comprised between 0.5 and 5 % (flour basis). The amount used is preferably around 1 %. All the percentages given in the present description are in weight.
- the kansui solution is an aqueous solution containing 1 % by weight of sodium chloride, sodium carbonate, potassium carbonate and sodium polyphoshate. The amount of kansui solution in the dough mixture is comprised between 10 and 25 parts.
- the wheat flour used according to the invention is not critical.
- the wheat flour used is normal soft wheat flour.
- additives can be added to the dough mixtures. These additives are tapioca and potato starch, a small amount of oil and other common additives taken from the group consisting of potassium carbonate, sodium chloride, sodium polyphosphate, sodium carbonate and edible gums.
- the amount of,oil is comprised between 0 and 5 % of the final composition.
- the amount of tapioca and potato starch is comprised between 0 and 20 %. These ingredients can be used alone or in combination.
- the step of drying can be carried out in a hot air oven or by impingement drying.
- the temperature of drying depends on the type of drying used. In the case of an oven drying, this temperature can be lower, like 70 °C or higher. In the case of impingement drying, this temperature used can reached 200°C and below.
- the final moisture content of the noodles is below 12 %. In a preferred embodiment, the moisture content is below 5 %.
- the present invention concerns further the product obtained according to the invention, that is a non-fried instant cooking dry noodles containing oil in an amount comprised between 0 and 3 %, said oil being in the dough, having a moisture content below 5 % and comprising further wheat flour, potato and tapioca starch and a small amount of a flavour, which is a reaction product between oil, wheat flour and a concentrate kansui comprising sodium chloride, sodium carbonate, potassium carbonate and sodium polyphosphate.
- the consumer has then ready to use non-fried noodles. He can either prepared by cooking or by soaking in hot water. The soaking is carried out at a temperature comprised between 70 and 100°C. Preferably, the soaking temperature is comprised between 90 and 100 °C. The taste is really near a fried noodle product.
- This noodles has a good fried taste compared to noodles without addition of pre-reacted flavour and dried with conventional dryer.
- This noodles has good fried taste and appearance and texture as fried noodles.
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- General Preparation And Processing Of Foods (AREA)
Claims (15)
- Verfahren zur Herstellung von nicht frittierten schnell kochenden Trockennudeln, umfassend die Schritte:a) Zubereiten einer Mischung aus Öl, Weizenmehl, Wasser und einem Konzentrat, das Natriumchlorid, Natriumcarbonat, Kaliumcarbonat und Natriumpolyphosphat aufweist,b) reagieren Lassen der Mischung oberhalb atmosphärischem Druck,c) Zubereiten einer Teigmischung, die Weizenmehl, Wasser, Kansui-Lösung und einen Teil der vorstehenden Reaktionsmischung umfasst,d) Verarbeiten der Teigmischung durch Kneten, Ausrollen zu Blättern, in Streifen Schneiden und Beschwaden unde) Trocknen der Teigmischung mit Luft.
- Verfahren nach Anspruch 1, wobei das verwendete Öl ein verzehrgeeignetes Öl, wie Palmöl oder Palmolein ist.
- Verfahren nach irgendeinem der Ansprüche 1 oder 2, wobei die Mischung bei einem Druck, der zwischen 2 und 6 bar beträgt, reagieren gelassen wird.
- Verfahren nach irgendeinem der Ansprüche 1 bis 3, wobei die Mischung während 10 bis 90 Minuten reagieren gelassen wird.
- Verfahren nach einem der Ansprüche 1 bis 4, wobei zwischen 0,5 und 5 % der Reaktionsmischung zu der Teigmischung hinzugefügt werden.
- Verfahren nach einem der Ansprüche 1 bis 5, wobei die weiteren Zusätze zu der Teigmischung zugefügt werden, wobei die Zusätze Tapioka- und Kartoffelstärke, eine kleine Menge Öl und andere übliche aus der Gruppe stammende Zusätze sind, die aus Kaliumcarbonat, Natriumchlorid, Natriumpolyphosphat, Natriumcarbonat und verzehrgeeigneten Gummisorten besteht.
- Verfahren nach Anspruch 6, wobei die Ölmenge zwischen 0 und 5 % beträgt.
- Verfahren nach Anspruch 6, wobei die Menge von Tapioka- und Kartoffelstärke zwischen 0 und 20 % beträgt.
- Verfahren nach einem der Ansprüche 1 bis 8, wobei das Trocknen in einem Heißluftofen oder durch Pralltrocknung durchgeführt wird.
- Verfahren nach Anspruch 9, wobei das Trocknen bei einer Temperatur, die zwischen 70 und 100 °C beträgt, durchgeführt wird.
- Verfahren nach Anspruch 9, wobei das Trocknen mit einer Luftgeschwindigkeit, die zwischen 2 und 60 m/s beträgt, durchgeführt wird.
- Verfahren nach einem der Ansprüche 9 bis 11, wobei das Trocknen durch Pralltrocknung während 1 bis 5 Minuten durchgeführt wird.
- Verfahren nach einem der Ansprüche 9 bis 11, wobei das Trocknen in einem Heißluftofen während 30 bis 60 Minuten durchgeführt wird.
- Verfahren nach einem der Ansprüche 9 bis 13, wobei die fertiggestellten Nudeln einen Feuchtigkeitsgehalt unter 12 % haben.
- Nicht frittierte schnell kochende Trockennudeln, die Öl in einer Menge enthalten, die zwischen 0 und 3 % beträgt, wobei das Öl in dem Teig vorliegt, der einen Feuchtigkeitsgehalt von unter 5 % aufweist und ferner Weizenmehl, Kartoffel- und Tapiokastärke und eine kleine Menge einer Geschmackszutat aufweist, die ein Reaktionsprodukt zwischen Öl, Weizenmehl und einem Konzentrat ist, das Natriumchlorid, Natriumcarbonat, Kaliumcarbonat und Natriumpolyphosphat aufweist.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/EP2004/014665 WO2006066609A1 (en) | 2004-12-23 | 2004-12-23 | Process for the manufacture of non-fried instant cooking dry noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| EP1833310A1 EP1833310A1 (de) | 2007-09-19 |
| EP1833310B1 true EP1833310B1 (de) | 2010-01-27 |
Family
ID=34959956
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP04804259A Expired - Lifetime EP1833310B1 (de) | 2004-12-23 | 2004-12-23 | Verfahren zur herstellung von nicht frittierten trockenen schnellkochnudeln |
Country Status (12)
| Country | Link |
|---|---|
| EP (1) | EP1833310B1 (de) |
| JP (1) | JP4643655B2 (de) |
| CN (1) | CN101087537B (de) |
| AT (1) | ATE456307T1 (de) |
| AU (1) | AU2004325899B2 (de) |
| BR (1) | BRPI0419242B1 (de) |
| DE (1) | DE602004025395D1 (de) |
| ES (1) | ES2336334T3 (de) |
| HK (1) | HK1109307A1 (de) |
| MY (1) | MY144378A (de) |
| PT (1) | PT1833310E (de) |
| WO (1) | WO2006066609A1 (de) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10051881B2 (en) | 2008-11-12 | 2018-08-21 | Nissin Foods Holdings Co., Ltd. | Method for producing instant noodles dried by hot air stream at high temperature |
| US11524268B2 (en) | 2016-11-09 | 2022-12-13 | Pepsico, Inc. | Carbonated beverage makers, methods, and systems |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MX2011012646A (es) * | 2009-05-29 | 2012-01-12 | Csm Nederland Bv | Un metodo para preparar un producto farinaceo completamente cocido. |
| CN102038238A (zh) * | 2009-10-10 | 2011-05-04 | 陈富中 | 一种快餐非油炸芦荟汁面条及调料 |
| RU2522521C2 (ru) * | 2009-12-23 | 2014-07-20 | Нестек С.А. | Содержащая железо обжаренная в масле лапша быстрого приготовления и способ ее получения |
| EP3370545B1 (de) * | 2015-10-30 | 2021-04-14 | Toroz Pte. Ltd. | Verarbeitungsverfahren zur herstellung von teigwaren mit geringem ölgehalt und andere damit hergestellte nahrungsmittel |
| CN107549266A (zh) | 2016-06-30 | 2018-01-09 | 卡吉尔公司 | 油炸面团产品 |
| CN113907259A (zh) * | 2021-10-13 | 2022-01-11 | 郭仁凤 | 一种即食面及其工艺 |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1065183A (en) * | 1976-04-19 | 1979-10-30 | Ken Okada | Non-fried dry instant cooking noodles and a method for producing said noodles |
| GB2043424B (en) * | 1979-02-19 | 1983-04-13 | Sanyo Shokuhin Kk | Instant noodle |
| JPS5963152A (ja) * | 1982-10-02 | 1984-04-10 | Miyoujiyou Shokuhin Kk | 早もどりめん類の製造方法 |
| US4783339A (en) * | 1985-12-20 | 1988-11-08 | Campbell Soup Company | Process for making instant cooking noodle products |
| US5500236A (en) * | 1994-06-17 | 1996-03-19 | Campbell Soup Company | Non-fried flavored ramen noodles |
| US5840359A (en) * | 1995-10-27 | 1998-11-24 | Nestec S.A. | Process and apparatus for manufacturing noodles |
| JP3195740B2 (ja) * | 1996-04-26 | 2001-08-06 | サンヨー食品株式会社 | 即席油揚げ麺の製造方法 |
| DE69822140T2 (de) * | 1998-06-30 | 2004-08-05 | Société des Produits Nestlé S.A. | Gekochte, angesäuerte Nudeln |
| JP4113858B2 (ja) * | 2004-06-18 | 2008-07-09 | 日清製粉株式会社 | ノンフライ即席麺の製造方法 |
-
2004
- 2004-12-23 PT PT04804259T patent/PT1833310E/pt unknown
- 2004-12-23 JP JP2007547191A patent/JP4643655B2/ja not_active Expired - Fee Related
- 2004-12-23 EP EP04804259A patent/EP1833310B1/de not_active Expired - Lifetime
- 2004-12-23 BR BRPI0419242-7A patent/BRPI0419242B1/pt not_active IP Right Cessation
- 2004-12-23 CN CN2004800446657A patent/CN101087537B/zh not_active Expired - Fee Related
- 2004-12-23 ES ES04804259T patent/ES2336334T3/es not_active Expired - Lifetime
- 2004-12-23 AT AT04804259T patent/ATE456307T1/de active
- 2004-12-23 AU AU2004325899A patent/AU2004325899B2/en not_active Ceased
- 2004-12-23 DE DE602004025395T patent/DE602004025395D1/de not_active Expired - Lifetime
- 2004-12-23 WO PCT/EP2004/014665 patent/WO2006066609A1/en active Application Filing
-
2005
- 2005-12-05 MY MYPI20055660A patent/MY144378A/en unknown
-
2008
- 2008-01-09 HK HK08100290.9A patent/HK1109307A1/xx not_active IP Right Cessation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10051881B2 (en) | 2008-11-12 | 2018-08-21 | Nissin Foods Holdings Co., Ltd. | Method for producing instant noodles dried by hot air stream at high temperature |
| US11524268B2 (en) | 2016-11-09 | 2022-12-13 | Pepsico, Inc. | Carbonated beverage makers, methods, and systems |
| US12048905B2 (en) | 2016-11-09 | 2024-07-30 | Pepsico, Inc. | Carbonation cup for carbonated beverage maker |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101087537B (zh) | 2012-06-20 |
| MY144378A (en) | 2011-09-15 |
| AU2004325899B2 (en) | 2011-05-12 |
| BRPI0419242A (pt) | 2007-12-18 |
| ATE456307T1 (de) | 2010-02-15 |
| JP4643655B2 (ja) | 2011-03-02 |
| CN101087537A (zh) | 2007-12-12 |
| ES2336334T3 (es) | 2010-04-12 |
| WO2006066609A1 (en) | 2006-06-29 |
| HK1109307A1 (en) | 2008-06-06 |
| BRPI0419242B1 (pt) | 2014-04-29 |
| PT1833310E (pt) | 2010-02-17 |
| JP2008524996A (ja) | 2008-07-17 |
| EP1833310A1 (de) | 2007-09-19 |
| DE602004025395D1 (de) | 2010-03-18 |
| AU2004325899A1 (en) | 2006-06-29 |
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